While the pasta is cooking, heat oil in a large nonstick skillet over medium. Cook, stirring constantly, chicken, onion, garlic and Italian seasoning until chicken is no longer pink and onion is tender, about 5 minutes. Reduce heat to low; top chicken mixture with spinach and cover to steam until spinach is wilted, about 3 minutes.

In a large pasta bowl, combine the chevre, ½ cup pasta water, lemon juice and zest. Stir to break up cheese until creamy. Add chicken-spinach mixture and pasta, and toss to coat well. Add up to ½ cup more pasta water, if needed, to distribute the sauce. Add salt and paper to taste and serve. Garnish with green onion, if desired.

Serves six.

Cook's note: If you purchase thinly sliced boneless, skinless chicken breast halves, you will not have to make as many cuts. If you have a large, single chicken breast, slice horizontally in half to make smaller pieces.

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